This is Taco Tuesday in a bowl, or meatless Mondays when you use Tempeh for a meat stuffing instead of beef, chicken, or pork.

Prep Time: 2m

Total Time: 5m

Yield: 1 salad

Ingredients

4ozmixed greens

1avocado, sliced

2tbsp.cilantro, chopped

1/2ccherry tomatoes

1/2lbchicken strips or tempeh

1/2ccrushed tortilla chips

Dressing

1/4colive oil

3tbsp.wine vinegar

1/2lime, squeezed

1tsp.taco seasoning

1clove garlic, minced

1dashsalt and pepper

1/4csoy sauce

3tbsp.olive oil

Optional

1handful cheddar cheese

2scallions, sliced thin

1cblack beans, drained

1tsp.agave nectar

1clove garlic, minced

Instructions

Dressing

In a glass measuring cup add the dressing ingredients and stir with a fork until thick and well blended.

Salad

In a saucepan add the filling ingredients and cook on medium until meat or tempeh is golden brown and liquid is dried up. This takes about 15 minutes total. Use a spatula and scrape pan and tempeh every 5 minutes. You don’t want to scrape pan too often because you want the bottom of the tempeh to brown on the pan. Don’t let it burn, which means you might need to adjust temp or time accordingly. All stove tops are different.

Whipped Cream

Instructions

Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing just until smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, closely together in a single layer (feel free to overlap them). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out free of wet batter from the center of the cake, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are of course fine!) Let cool in pan on a rack. Cut into wedges. Optionally serve with lightly whipped cream.